Ingredients
1/2 lb. salted butter (2 sticks)
3 cups (2 large) finely diced sweet onion
2 Tbsp minced garlic
2 tsp. cayenne pepper
1 Tbsp. fresh ground black pepper
1 Tbsp. sea salt
1/4 cup high quality Worcestershire sauce
1/2 cup North Carolina vinegar barbecue sauce
1 cup sweet mustard based barbecue sauce (S.C.)
3 lbs. meat, preferably smoked
2 Quarts high quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart sweet corn
1 quart baby butter beans
2 quarts chicken stock
Texas Pete hot sauce
Preparation
In a good cast iron stew pot or dutch oven, melt butter over med-high heat. Add diced onions, then garlic, and sweat till translucent, about 15 min. Stir in cayenne, black pepper, salt and Worcestershire sauce. simmer 6-8 min, then add BBQ sauces and meat to pot. Completely coat meat with sauce. cook for 10 min. Add tomatoes, corn and butter beans and chicken stock. Let simmer covered for 2 hours. Add more stock if liquid needed for correct consistency. Serve with Texas Pete and Cornbread. Pairs well with Beaujolais or lighter bodied red wine.
